Lamb with pistachio herb crust

Welcome Spring in with this gorgeously green crusted lamb

Every week, Lennie Ware cooks up a delicious feast for daughter, Jessie Ware and an audience of thousands. The duo are behind popular podcast, Table Manners, in which they chat to a celebrity over a home-cooked meal. Jewish mother, Lennie serves up a range of treats, including her chicken soup with matzah balls. The podcast has been such a hit, it has led to a spin-off (non-kosher) cookbook. Worth a listen and definitely worth a browse. 
This lamb dish was one the pair served to Nigella Lawson. 
  • Preheat the oven to 200°C/180°C fan/gas 6.
  • Season the lamb. Heat a heavy-based frying pan over a medium–high heat, add the olive oil and brown the lamb for 2–3 minutes on all sides.
  • Whizz the garlic, pistachios, herbs, lemon zest and bread in a food
  • processor until finely chopped.
  • Spread a tablespoon of mustard over each rack of lamb and then coat with the herb mixture, pressing gently so that it sticks.
  • Roast for 15–20 minutes: 15 minutes will be very pink. Leave to stand for 10 minutes before carving and serving.

2 racks of lamb, French trimmed (fat removed and  bones cleaned – askyour butcher to do this)

1 tbsp olive oil

3 garlic cloves, peeled

150g shelled pistachios

30g fresh flat-leaf parsley, leaves only

30g fresh mint, leaves only grated zest of 1 lemon

75g crustless bread, a day or two old

2 tbsp Dijon mustard

salt and pepper

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